The allure of Cantonese wonton noodle, especially in its soup variant, resonates deeply with those who frequent Cantonese eateries. When you’re distant from the bustling lanes of Chinatown and the craving calls, there’s immense pleasure in recreating this dish at home. While its core lies in simplicity, a handful of distinct ingredients make it shine.
When you’re out shopping for the key elements, make sure you’re grabbing the Hong Kong “wonton noodles”. They may bear a fleeting resemblance to Hong Kong-style pan-fried noodles, so a keen eye on the packaging is crucial.
The soul of this dish, the wonton skins, comes in two varieties: a pale white and a golden yellow. Your target? The golden ones, infused with egg. Their white counterparts miss out on the eggy goodness.
- 8 oz. finely ground pork (225g)
- A pinch each of salt and sugar (3/4 teaspoon of each for a balanced flavor)
- 1/2 teaspoon of aromatic sesame oil
- A sprinkle of white pepper (1/8 teaspoon)
- 1 tablespoon of shaoxing wine for depth
- 2 teaspoons of oil for smoothness
- A splash of water (1 tablespoon)
- 1/2 teaspoon of cornstarch for binding
- 6 oz. succulent shrimp (170g), finely chopped
- 1/2 pack of golden egg wonton wrappers (square-shaped delights)
- 12 oz. authentic wonton egg noodles (340g)
- 8 cups of rich, low-sodium chicken broth (1.9 liters)
Steps to Culinary Elation:
- Initiate with the heart of the dish, the filling. Blend together pork, salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch. Whisk with passion for 15 minutes by hand or 5 minutes in a food processor till it resembles a smooth paste. Introduce the shrimp to this mix.
- As the wonton-making ceremony begins, pick up a wrapper, placing just a hint (a teaspoon) of the filling inside. Wet the edges lightly and fold it into a triangle. Let the two outer corners meet, sealing their bond. Repeat this intimate process till all the filling finds a home.
- To plate this masterpiece, let the chicken broth simmer, adjusting its soul with salt as desired.
- In a spacious pot, let water roll into a boil and introduce the noodles briefly till they’re perfectly al dente. Portion them into 6 welcoming bowls. Introduce the wontons to the boiling embrace for 4-5 minutes, until they rise and dance. Share these among the bowls and pour over the hot, soulful broth. Relish immediately!
- For those seeking an extra layer of depth, a few droplets of sesame oil, a sprinkle of scallions, and a touch of white pepper can elevate the experience.
A Dash of Cultural and Health Insight:
Embracing the art of Cantonese cooking isn’t just about tantalizing the taste buds. Traditional Cantonese dishes, like this Wonton Noodle Soup, are a beautiful balance of flavors and textures, representing harmony and balance. Moreover, wontons, often considered the heart of the dish, symbolize prosperity in Chinese culture. Health-wise, the clear broth offers hydration, while the proteins and carbs give energy. When crafted with love and attention, this soup becomes more than just food; it’s a nourishing experience for both the body and soul.